FISH RECIPE

Abalone with Sea Urchin Butter

People often pair abalone with garlic, but why limit yourself? Use what it grows with: sea urchin, which an invasive species so this is a great way to eat the problem. 

Check out the full video for this recipe here.

INGREDIENTS

1 abalone
about 1/4 cup sea urchin butter
1 tablespoon chopped chives
1/2 lemon

Sea urchin butter:
300 g salted butter, at room temperature
100 g uni (sea urchin roe)
grated zest of 1 lemon

Equipment:
fire pit

- Butter makes about 2 cups -
- Recipe feeds 2 -

HOW TO MAKE IT

Sea Urchin Butter

1. Using an electric mixer or hand-held electric beaters, whip your butter until it is light and fluffy. Gradually add the roe and beat until emulsified. Right at the end, add the lemon zest to taste.

2. This will keep for about a week in the fridge or you can store it in the freezer for up to 2 months.
   

Abalone with Sea Urchin Butter

1. Light your fire and let it burn down to obtain a medium heat. You’re looking for coals to cook over.

2. To prepare the abalone, take it out of the shell and remove the guts and beak (I leave the frill on mine). Pound the abalone with a large rock to tenderise it, then slice as thinly as possible.

3. Heat a large cast iron frying pan until it’s smoking, then toss in the butter and abalone – it will sizzle! Remove from the heat and cook until the abalone starts to curl at the lip (about 3–5 minutes). Use a spoon to move it about so the abalone is coated in the butter. Toss in the chives, and a little squeeze of lemon, and eat from the pan with your fingers.